Susan Reid

January 15, 2015 at 8:39am

Hi, Deborah. Altitude almost always means much, much drier air; there's also less resistance, so breads have a tendency to overrise and become heavy. Have your daughter alter her bread recipe to a) use bread flour instead of all purpose in the main dough (can use AP to feed the starter), and decrease the amount of flour by 15%. Bread flour will take up more water than all purpose, but it's extra gluten will help the loaves shape hold itself up. That will alter the ratio of water to flour so the yeast can do its work. Finally, have her let the bread's second rise be in the refrigerator, so it doesn't go too fast and become overrisen. Let us know how it works out. Susan
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